U.S. patent number 6,824,808 [Application Number 09/851,694] was granted by the patent office on 2004-11-30 for chewy candy analogue, method of making, and composite ice confections containing same.
This patent grant is currently assigned to Nestec S.A.. Invention is credited to Eric Thomas Best, Lawrence Allan Kibler, William Michael MacInnes, Alois Raemy, Ronald Paul Renati.
United States Patent |
6,824,808 |
Best , et al. |
November 30, 2004 |
Chewy candy analogue, method of making, and composite ice
confections containing same
Abstract
A chewy candy analogue that is compatible with ice confectionery
products, particularly in terms of the process, storage and
consumption conditions of ice confectionery products, is
manufactured to provide specific properties in respect of fluid
rheology, heat conduction, insulation characteristics, setting rate
and plastic deformation characteristic when processed in
conjunction with regular ice confection products.
Inventors: |
Best; Eric Thomas (Dublin,
OH), Renati; Ronald Paul (Dublin, OH), Kibler; Lawrence
Allan (Marysville, OH), MacInnes; William Michael
(Lausanne, CH), Raemy; Alois (La Tour-de-Peilz,
CH) |
Assignee: |
Nestec S.A. (Vevey,
CH)
|
Family
ID: |
25311416 |
Appl.
No.: |
09/851,694 |
Filed: |
May 9, 2001 |
Current U.S.
Class: |
426/565; 426/100;
426/101; 426/572; 426/660 |
Current CPC
Class: |
A23G
9/32 (20130101); A23G 9/48 (20130101); A23G
9/42 (20130101); A23G 9/325 (20130101) |
Current International
Class: |
A23G
9/32 (20060101); A23G 009/00 (); A23G 003/00 () |
Field of
Search: |
;426/101,95,100,572,577,565,566,567,660 |
References Cited
[Referenced By]
U.S. Patent Documents
Foreign Patent Documents
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4710089 |
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Jul 1990 |
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AU |
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0 176 237 |
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Apr 1986 |
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EP |
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0 196 641 |
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Oct 1986 |
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EP |
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2 578 718 |
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Sep 1986 |
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FR |
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2 167 640 |
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Jun 1986 |
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GB |
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2 263 615 |
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Aug 1993 |
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GB |
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61173750 |
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May 1986 |
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JP |
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06319458 |
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Nov 1994 |
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JP |
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WO 98/34499 |
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Aug 1998 |
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WO |
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WO 98/58549 |
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Dec 1998 |
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WO |
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WO 02/01962 |
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Jan 2002 |
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WO |
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Other References
Kuntz, Lynn. Food Product Design: Ice Cream Inclusions. Jul. 1994,
Design Elements. Weeks Publishing Co., pp. 10.* .
R. Lees et al., Sugary Confectionery and Chocolate Manufacture,
title page, pp. 348-352, and 357-359 (1973). .
Graph showing calculation of ERH from sucrose equivalents in syrup
phase. (date N.A.)..
|
Primary Examiner: Hendricks; Keith
Attorney, Agent or Firm: Winston & Strawn LLP
Claims
What is claimed is:
1. A chewy candy or sugar confectionery analogue having the
following properties: an equilibrium relative humidity of at least
about 70%; and a chewy transition temperature from about
-15.degree. C. to 0.degree. C., such that the analogue is in a
predominantly glassy state at normal cold storage and distribution
temperatures for ice confectioneries but becomes chewy in the mouth
when eaten cold, thus simulating the texture of corresponding chewy
candy eaten at ambient temperature.
2. The analogue of claim 1 wherein the chewy transition temperature
is from about -12.degree. C. to -3.degree. C.
3. The analogue of claim 1 wherein the equilibrium relative
humidity is at least about 75%.
4. The analogue of claim 1, comprising at least one ingredient of
boiled sugar sweets, gums, jellies, licorice paste, cream paste,
aerated confections, chewing gums, or marzipans.
5. The analogue of claim 4, wherein the ingredient(s) is/are
dispersed with water, cooked, and then diluted with an aqueous
phase under sufficient pasteurization to achieve a fluid
pasteurized mass having the equilibrium relative humidity of at
least about 70%.
6. A process for preparing a composite frozen confectionery product
by combining the product of claim 1 with an ice confection which
comprises: rapidly cooling a fluid chewy candy mass by first
contacting the mass with an ice confection having a temperature of
less than about -15.degree. C. to form a combination; and
conditioning the combination in a medium having a temperature of
less than -15.degree. C. until the chewy candy mass has undergone a
glass transition.
7. A composite frozen product comprising the candy or sugar
confectionery analogue according to claim 1; and a food item.
8. The product of claim 7, wherein the food item is an ice
confection.
9. The product of claim 8, wherein the ice confection comprises at
least one of ice cream, pudding, yogurt, popsicle, slush, or
sorbet.
10. The product of claim 9, wherein the ice confection further
comprises at least one of chocolate, flour-based products, or a
plurality of fruit or nuts.
11. The product of claim 9, wherein the ice confection is disposed
on a stick or in a push-up tube.
12. The product of claim 7, wherein the analogue comprises at least
one ingredient of boiled sugar sweets, gums, jellies, licorice
paste, cream paste, aerated confections, chewing gums, or
marzipans.
13. The product of claim 7, wherein the chewy transition
temperature is from about -12.degree. C. to -3.degree. C., and the
equilibrium relative humidity is at least about 75%.
14. The product of claim 7, wherein the analogue is substantially
free of crystalline structure.
15. The product of claim 7, wherein the analogue comprises at least
one coloring agent.
16. The product of claim 7, wherein the analogue comprises at least
one sugar, palm oil, and water.
17. A composite frozen product comprising a food item; and a chewy
candy or sugar confectionery analogue which comprises at least one
sugar, palm oil, and water, wherein the analogue has the following
properties: an equilibrium relative humidity of at least about 70%;
and a chewy transition temperature from about -15.degree. C. to 0
.degree. C., such that the analogue is in a predominantly glassy
state at normal cold storage and distribution temperatures for ice
confectioneries but becomes chewy in the mouth when eaten cold,
thus simulating the texture of corresponding chewy candy eaten at
ambient temperature, wherein the at least one sugar comprises
sucrose and corn syrup and the analogue further comprises mango
pulp; pectin and citric acid.
18. The product of claim 17, wherein the total sugar is present in
the analogue in an amount of about 60 to 90 parts, and the palm oil
is present in the analogue in an amount of about 2 to 8 parts.
19. The product of claim 17, wherein the mango pulp is present in
the analogue in an amount of about 5 to 15 parts, the pectin is
present in the analogue in an amount of about 0.2 to 1.2 parts, and
the citric acid is present in the analogue in an amount of about
0.05 to 0.7 parts.
20. The product of claim 19, wherein the food item is an ice
confection comprising at least one of ice cream, pudding, yogurt,
popsicle, slush, or sorbet, the chewy transition temperature of the
analogue is from about -12.degree. C. to -3.degree. C., and the
equilibrium relative humidity of the analogue is at least about
75%.
21. A composite frozen food product comprising: a chewy candy or
sugar confectionery analogue having the following properties: an
equilibrium relative humidity of at least about 70%; and a chewy
transition temperature from about -15.degree. C. to 0.degree. C.,
such that the analogue is in a predominantly glassy state at normal
cold storage and distribution temperatures for ice confectioneries
but becomes chewy in the mouth when eaten cold, thus simulating the
texture of corresponding chewy candy eaten at ambient temperature;
and a frozen food product, wherein the frozen food product includes
a coating of the chewy candy or sugar confectionery analogue.
Description
TECHNICAL FIELD
The present invention is directed to chewy candy analogues that are
compatible with ice confectionery products, particularly in terms
of the process, storage and consumption conditions of ice
confectionery products. Also to methods of making such chewy candy
analogues; to methods of combining such chewy candy analogues with
ice confections; and to combination ice confectionery products that
include such chewy candy analogues.
BACKGROUND OF THE INVENTION
Chewy candy or sugar confectionery products have been known
throughout the ages and these satisfy both nutritional, for example
energy, and hedonic needs, especially sweetness, of humans. They
include items such as certain boiled sugar sweets, caramels,
toffees, fudges, gums, jellies, licorice paste, cream paste,
aerated confections such as marshmallow and nougat, various
tablets, lozenges, chewing gums, fondants, marzipans, and the like,
and combinations thereof.
A key feature of such materials is the need to be stable
microbiologically, as well as physically, above freezing and
particularly at ambient conditions, and this involves the inclusion
of relatively high levels of sugar or sugars and other soluble
solid ingredients for preservation reasons. High levels of such
ingredients increases the hydrophilic properties, i.e., lowers the
equilibrium relative humidity of such articles making them
unsuitable for combination with ice confections.
Additionally, because of the high sugar(s) and other total soluble
solids present in prior art chewy candy materials, they have a
requirement to be processed and formed or shaped at high
temperatures. Such high temperatures are generally anathema to
routine ice confection processing and forming.
Further, such chewy candy articles are also normally stored and
consumed at ambient conditions. This often results in different
textures than if they had been stored with ice confections and
consumed at normal ice confection consumption temperatures. If
regular chewy candy articles are stored and consumed at the frozen
temperatures of ice confections, they are unacceptably hard and
gluey.
In these respects, prior art chewy candy or sugar confectionery is
incompatible with ice confections and so there is a need for
analogues of such products which are so compatible.
Ice confections are also well known. They include ice cream bulk
products, novelties, i.e., bar and stick items, hard pack and soft
serve, specialties, molded, decorated items and slices, desserts,
puddings, frosted items, frappes, punches, bisques, lactose,
mellorenes, non-dairy, frozen yogurts, popsicles, ice jollies,
slushes, sorbets and others, and various combinations thereof. Ice
confections may also contain optional ingredients such as fruit,
nuts, chocolate, flour based products, etc. Within the general
description of ice confections may also be included those products
substantially similar in structure or function to ice confections,
but which may not meet the specific legal definition(s) of ice
confections in terms of their specific composition and/or process.
Ice confectionery products include single serve items, such as on a
stick, as well as those in a push up tube, or otherwise wrapped for
easy consumption. Ice confectionery products may also be in the
form of desserts, more or less elaborate for consumption at a
table. Ice confections also serve to satisfy both nutritional, for
example refreshment and hedonic needs, especially sweetness, of
humans.
In order for ice confections to provide refreshment, they need to
contain significant water, mostly as ice. Therefore, such products
are not compatible with regular chewy candy or sugar confectionery,
which is hydrophilic. There is a marked tendency for such
combinations with regular candy to result in candy that absorbs
water from the ice confection--with deleterious changes to both the
candy and to the ice confection.
During the latter stages of the processing of ice confections, when
combinations with other items such as chocolate, wafer, etc. are
done, low temperatures are essential for reasons of shape, texture
and microbiology. Such low temperatures are not appropriate for
handling regular chewy candy or sugar confectionery because, at
such temperatures the regular, chewy candy mass would not easily
flow or otherwise be formable.
In order for ice confections to remain stable microbiologically as
well as physically, they have to be at frozen conditions during
their storage. They also are usually frozen throughout the vast
majority of their consumption period to provide their cooling
sensation and to maintain their physical shape and form. The ice
confections will melt if stored at ambient conditions or if allowed
to warm to ambient conditions prior to consumption. Therefore it is
inevitable that chewy candy in a combination ice confection product
will also be both stored and consumed at a lower temperature than
is normal for regular chewy candy. This has significant
consequences for textural characteristics, including bite and
mouthfeel, and also for flavor release characteristics.
In these respects, high water content, cold processing, cold
storage and cold consumption temperatures, ice confections are not
readily modified to become compatible with the chewy candy or sugar
confectionery of prior art.
U.S. Pat. No. 4,401,681 describes two-phase food products with
reduced inter-phase moisture transfer. The technique is to
incorporate dextrin and a hydrophilic polysaccharide gelling agent
like pectin in amounts sufficient to form a barrier layer. It
teaches a baking stage for the barrier layer to dehydrate and
become impermeable. Such a baking stage is appropriate for
dough-based goods such as cookies or pizzas, but clearly not for
ice confections.
Further, U.S. Pat. No. 4,401,681 teaches preventing moisture
transfer from a chewy fruit material into drier, baked, dough-based
products. In the case of chewy candy and ice confection
combinations, the challenge is to prevent the chewy candy, possibly
fruit-based from attracting moisture into itself, moisture coming
from the ice confection. In other words, the moisture gradient is
in the opposite direction.
In U.S. Pat. No. 4,853,236, the achievement of a dual textured food
piece containing a solid harder portion and a softer portion is
taught. In this document, the softer phase could have up to a 0.2
difference in water activity from the harder phase. This was
achieved by the use of oil-in-water emulsion in the soft portion,
such that the emulsion was dimensionally stable at rest in being a
thixotropic gel, which created a barrier between the portions.
The ice cream-types of ice confections are made from mixes which
are of oil-in-water type, and the water ice types of ice
confections do not contain significant levels of oil. In ice cream
confections, the product is rapidly frozen, which converts fluid
oils to solid fats, thus almost completely preventing oil mobility
towards, and oil deposition at product interfaces. Therefore, the
teaching of U.S. Pat. No. 4,853,236 is inapplicable to composite
food pieces in which one of the pieces is an ice confection, which
is the softer phase. This is recognized in U.S. Pat. No. 4,853,236
where benefits such as long term, unrefrigerated, shelf stability
are described.
In WO 98/34499, the preparation of sheared gels containing agar,
guar and locust bean gum is described in the preparation of ice
cream, mousse and low fat spreads. Such a microparticulated gelling
agent mixture led to claims to simulate the use of gelatin, such
that the products had reduced syneresis or weeping of fluids like
water. This was believed to be caused by a postulated mechanism of
gel recovery. Syneresis inhibition would seem a possible aid to
inhibiting moisture transfer from ice confections to chewy candy
items.
There is no combination, however, of the ice cream with chewy
candy. It is in the combination that the chewy candy exacerbates
the moisture transfer by attracting water from the ice
confectionery. Therefore, modifying ice cream according the
teaching of WO 98/34499 does not prevent moisture migration in a
composite product as contemplated here.
In U.S. Pat. No. 5,718,931, simulated fruit pieces having moisture
transfer resistance are described. In this system, the fruit pieces
contain at least 45% humectant to inhibit their loss of moisture,
and have a barrier coating comprising a surround of dried fruit
particles and a gelatin-based gel layer. The aim of this patent is
to create a water activity in the fruit pieces as low as 0.3 to 0.5
to inhibit moisture transfer from the chewy fruit materials to dry
materials such as bran flakes in a packaged breakfast cereal.
The cereal of this patent normally attracts moisture from the chewy
fruit analogue particles. In the case of chewy candy and ice
confection combinations, however, Applicants note that the
challenge is to prevent the chewy candy from attracting moisture
into itself, moisture coming from the ice confection. In other
words, the moisture gradient is in the opposite direction.
Despite the difficulties of achieving a chewy candy/ice confection
combination, the human needs for both energy and for refreshment
are not mutually exclusive--especially on days of hot weather. For
added convenience, for variety and for hedonic delight, it is
therefore desirable to have available single products that contain
combinations of chewy candy and ice confections.
Thus, there remains a need for analogues of such chewy candy or
sugar confectionery materials that are compatible with ice
confections. A need exists for chewy candy that can be processed
and stored in combination with ice confections. Also, there is a
need for chewy candy that can be consumed in combination with ice
confections at appropriate temperatures, without the chewy candy
losing its desirable characteristics. The present invention teaches
how to make and how to use chewy candy analogues, in combination
with ice confections, without the aforementioned disadvantages.
SUMMARY OF THE INVENTION
The invention relates to a chewy candy or sugar confectionery
analogue or to a food product containing the same. The analogue
advantageously has an equilibrium relative humidity of at least
about 70% and a chewy transition temperature from about -15.degree.
C. to 0.degree. C. Thus, the analogue is in a glassy state at
normal cold storage and distribution temperatures for ice
confectioneries but becomes chewy in the mouth when eaten cold,
thus simulating the texture of regular chewy candy eaten at ambient
temperature.
Suitable analogues include at least one ingredient of boiled sugar
sweets, caramels, toffees, fudges, gums, jellies, licorice paste,
cream paste, aerated confections such as marshmallow and nougat,
chewing gums, fondants, marzipans. In a preferred embodiment, the
chewy transition temperature of the analogue is from about
-12.degree. C. to -3.degree. C., and the equilibrium relative
humidity is at least about 75%.
The invention also relates to a process for preparing the product,
wherein the ingredients are dispersed with water, cooked, and then
diluted with an aqueous phase under sufficient pasteurization to
achieve a fluid pasteurized mass having the equilibrium relative
humidity of at least about 70%.
Another aspect of the invention relates to a process for preparing
a composite frozen confectionery product by combining the product
with an ice confection, which includes rapidly cooling a fluid
chewy candy mass by first contacting the mass with an ice
confection having a temperature of less than about -15.degree. C.
to form a combination, and conditioning the combination in a medium
having a temperature of less than -15.degree. C. until the chewy
candy mass has undergone a glass transition.
The invention further relates to a composite frozen confectionery
product including a candy or sugar confectionery analogue as
described above, and an ice confection. In one embodiment, the ice
confection is disposed on a stick or in a push-up tube. In another
embodiment, the ice confection includes at least one of ice cream,
pudding, yogurt, popsicle, slush, or sorbet. In yet another
embodiment, the ice confection further includes at least one of
chocolate, flour-based products, or a plurality of fruit or
nuts.
It is preferred that the analogue is predominantly glass, i.e., has
less than half of its structure in crystalline form. In one
preferred embodiment, the analogue is substantially free of
crystalline structure. i.e., less than 5% of crystalline structure.
In another preferred embodiment, the analogue is completely free of
crystalline structure, i.e., is a complete glass.
In one embodiment, the analogue includes at least one coloring
agent. In another embodiment, the analogue includes at least one
sugar, palm oil, and water. In a preferred embodiment, the at least
one sugar includes sucrose and corn syrup and the analogue further
includes mango pulp, pectin and citric acid. In a preferred
embodiment, the total sugar is present in an amount of about 60 to
90 parts, and the palm oil is present in an amount of about 2 to 8
parts. In yet another embodiment, the mango pulp is present in an
amount of about 5 to 15 parts, the pectin is present in an amount
of about 0.2 to 1.2 parts, and the citric acid is present in an
amount of about 0.05 to 0.7 parts.
BRIEF DESCRIPTION OF THE DRAWINGS
Further features and advantages of the invention can be ascertained
from the following detailed description that is provided in
connection with the drawing(s) described below:
FIG. 1 schematically illustrates a DMTA disc-bending sample holder
for testing products prepared according to the invention.
DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS
The present invention advantageously provides new ways to formulate
and to process novel analogues of chewy candy masses such that they
become compatible with ice confectionery products, particularly in
terms of the regular process, storage, and consumption conditions
of ice confectionery products. Also, the present invention provides
methods of combining such chewy candy analogues with ice
confections; and the resultant products.
The invention thus concerns a chewy candy or sugar confectionery
analogue having: a) an equilibrium relative humidity of greater
than 70%, and b) a chewy transition temperature of about
-15.degree. C. to 0.degree. C., which is in a glassy state during
cold storage at the normal storage and distribution temperature for
ice confectionery but which becomes chewy in the mouth when eaten
cold, thus simulating the texture of regular chewy candy when eaten
at ambient temperature.
The term "cold storage at the normal storage and distribution
temperature for ice confectionery" means those temperatures that
are utilized for storage of ice confectioneries. Generally, these
temperatures would be below 0.degree. C. and typically would be
between -10.degree. C. and -40.degree. C.
The chewy candy or sugar confectionery analogues of the present
invention have specific properties in respect to their fluid
rheology, heat conduction, insulation characteristic, setting rate
and plastic deformation characteristic when processed in
conjunction with regular ice confection products. The present chewy
candy or sugar confectionery analogue have novel equilibrium
relative humidity, chewy transition, and textural stability
characteristics when in combination with regular ice confections
during such cold storage and distribution.
The invention also concerns regular ice confection and chewy candy
or sugar confectionery analogue combination products. These
products have novel changes of character between their initial
bite, and during their chewing up to swallowing.
Chewy candy or sugar confectionery products include certain boiled
sugar sweets, caramels, toffees, fudges, gums, jellies, licorice
paste, cream paste, aerated confections such as marshmallow and
nougat, various tablets, lozenges, chewing gums, fondants,
marzipans, and the like, and combinations thereof. A variety of ice
confections suitable for use according to the invention are also
well known. They include ice cream bulk products, novelties, i.e.,
bar and stick items, hard pack and soft serve, specialties, molded,
decorated items and slices, desserts, puddings, frosted items,
frappes, punches, bisques, lactos, mellorenes, non-dairy, frozen
yogurts, popsicles, ice lollies, slushes, sorbets and others, and
various combinations thereof. Ice confections may also contain
optional ingredients such as fruit, nuts, chocolate, flour based
products, etc. Within the general description of ice confections
may also be included those products substantially similar in
structure or function to ice confections, but which may not meet
the specific legal definition(s) of ice confections in terms of
their specific composition and/or process. Ice confectionery
products include single serve items, such as on a stick, as well as
those in a push up tube, or otherwise wrapped for easy consumption.
Ice confectionery products may also be in the form of desserts,
more or less elaborate for consumption at a table. Ice confections
also serve to satisfy both nutritional, for example refreshment and
hedonic needs, especially sweetness, of humans.
The present invention includes equilibrium relative humidity (ERH)
and chewy transition temperature, which is a special form of a
glass transition temperature (or Tg) measured at a high frequency
of oscillatory deformation.
The first feature provides chewy candy or sugar confectionery
analogues having an elevated equilibrium relative humidity (ERH) to
inhibit or avoid moisture transfer from ice confections that are
touching the candy analogues during the preparation, storage and
consumption of products that are combinations thereof. ERH is not
directly related to moisture content, but is influenced by the
specific composition of the different soluble solids in the syrup
phase of the candy analogue, as is known by those of ordinary skill
in the art.
There are a number of methods for the determination of the ERH of
candy, including for example, the method described by Norrish, R.
S., (1964), Confectionery Production, (10), 769, 771 and 808. ERH
of a candy may be described as the relative humidity (RH) of the
air, at which the candy does not gain or lose moisture.
When two food components (in this case the candy analogue and the
ice confection) have similar equilibrium relative humidities
(ERHs), the driving force for the movement of moisture between the
articles is minimized. This is considered a direct moisture
transfer route and if this were the only route of moisture transfer
then direct barrier materials might help. There is also, however,
an indirect moisture transfer route.
The absolute moisture content (humidity) in the atmosphere
surrounding an ice confection during its storage at around
-30.degree. C. is relatively low. But, this does not mean that such
atmosphere has a low relative humidity (RH). RH is the amount of
moisture in the air, expressed as a percentage of the maximum
amount of moisture that the air can hold at the same temperature
(or when the dew point is that temperature).
To measure relative humidity below freezing point with a wet and
dry bulb psychrometer, it is necessary to paint the wet bulb with
distilled water and wait for a steady ice-bulb temperature to be
reached. If the wet bulb gets coated with super-cooled water,
freezing may be induced by touching the wet bulb with a piece of
ice (or hoar frost). Upon freezing, the wet bulb will first rise to
0.degree. C. and, after freezing is completed, will gradually fall
to give a true ice bulb reading. Sufficient time (30 minutes)
should be allowed to attain a steady temperature before consulting
hygrometric tables to determine the correct RH of the air.
The ice confections of the invention, despite their low moisture
vapor pressure, will reach equilibrium with air (inside the wrapped
package) during storage. This air is very close to its dew point
(point of maximum moisture saturation), because the air is at the
same low temperature as the ice confection, and the air therefore
has very little moisture holding capacity.
During the fluctuations of temperature that occur during product
storage and distribution, moisture is both vaporized from the ice
confection into this air and then condensed out of this air in a
cyclic manner. The saturated vapor pressure (SVP) over ice is well
below 1 millibar at the normal (-30.degree. C.) storage conditions
of ice confections (SVP equals 1 mbar at -21.degree. C.). This
makes seemingly minor changes in the moisture content of the air
exceedingly critical.
In the case of a combination product containing both a regular
chewy candy and an ice confection, there is a natural partition of
the condensing moisture vapors. The moisture vapors condense to a
higher extent upon the product with the lowest ERH (such as the
regular chewy candy).
Importantly, the rate of absorption of the moisture is also a
reaction that proceeds slowly at the low temperatures of cold
storage. Therefore, any sudden changes in temperature can induce
dew at a faster rate than can be accommodated by a chewy candy's
moisture absorption rate. When this occurs there is a visual
"sweating" with a resultant dissolving of water-soluble materials
at the surface of the chewy candy. This undesirable situation leads
to further problems in terms of appearance, color washing and
growth of surface sugar crystals.
This "indirect" moisture transfer route has been discovered to be
of major significance. For this reason, the mere provision of a
moisture barrier layer between the chewy candy and the ice
confection is ineffective. The alternative of totally wrapping the
chewy candy in a moisture barrier, such as a fat system like
chocolate, is a little more effective--but this can distract from
both the visual appeal and the textural sensations upon product
consumption.
Another consideration is that moisture barriers frequently become
brittle at the cold storage temperatures of ice confections, and
are subject to cracking during the expansions/contractions induced
by any unplanned thermal fluctuations. The integrity of barriers
therefore cannot always be guaranteed.
It has been discovered that chewy candy analogues for the purpose
of this invention may be formulated with their ERH substantially
elevated. The ERH of regular chewy candy normally lies in the
region of 45% to 65% depending upon type and specific recipe. For a
table of ERH for different chewy candy type, see Lees R., and
Jackson, E. B., (1973), "Sugar Confectionery and Chocolate
Manufacture", Leonard Hill Books, 8.
In particular, the chewy candy product analogues of the present
invention are provided with an elevation to at least about 70% in
ERH, and preferably at least about 75% in ERH. Such an increase in
ERH is a vital first step in minimizing the problems of moisture
transfer when combining chewy candy and ice cream. To achieve such
a high ERH, the formulation of the chewy candy analogue is modified
both by recipe and by process.
The ERH of the recipe is inversely proportional to the molecular
concentration of the dissolved components in the syrup phase. A
reduction in molecular concentration will increase the ERH.
Therefore, any relatively low molecular weight elements such as
salts and polyols (glycerol, sorbitol, etc.) should be reduced in
their quantity. The grade of any corn syrup can also preferably
have its dextrose equivalent (DE) reduced to take advantage of
higher molecular weights. The low DE corn syrup solids will also
introduce a beneficial skin generation characteristic. High
molecular weight materials such as hydrocolloids may replace part
of the regular solid contents that are lower in molecular weight.
Similarly, the generation of polymers in situ during processing
(such as the caramelizing of simple sugars) can be
advantageous.
In terms of process, the cooking temperatures should be reduced to
minimize dehydration. Alternatively, lost moisture should be
re-incorporated after cooking should high temperatures be desirable
for other reasons, such as protein modification.
There are other benefits in having the chewy candy analogue at a
higher ERH. The viscosity of the hot mass is lower, which enhances
convection type heat transfers thus improving the efficiency of
cooking. Further, the lower viscosity mass has improved flow
properties for processing without having to resort to the elevated
temperatures of conventional chewy candy handling.
Such an increase in ERH would clearly be detrimental to the
microbiological aspects of the ambient storage and distribution of
regular chewy candy. This is not a concern, however, in the deep
freeze cold storage and distribution of the pasteurized chewy candy
analogues of the present invention.
Such an increase in ERH would also significantly and detrimentally
soften prior art chewy candy in terms of its textural
characteristics at ambient conditions. This would tend to result in
undesirable cold flow problems (a slow deformation of shape) and
excessive wrapper adhesion of such conventional chewy candy.
Surprisingly, the chewy candy analogue products of the present
invention do not have excessive softness. It will be noted that the
chewy candy analogues of the present invention would differ in
textural characteristics compared to conventional chewy candy if
both were evaluated at ambient temperature. An important
consideration in the present invention, however, is that it is the
textural characteristics of the chewy candy analogues at their
temperature when combined with ice confections that are relevant.
It is the texture generated, when eaten cold, that should simulate
the texture of regular chewy candy when eaten at ambient
temperature.
In part, the reduction in softness of the present invention is
achieved because the chewy candy analogues of the present invention
are stored, distributed and consumed at much lower
temperatures.
Another preferred feature of these chewy candy analogues according
to the invention is to create a different chewy transition
temperature point for the chewy candy analogues versus regular
chewy candy. The desired chewy transition temperature for the chewy
candy analogues of the present invention is from about -15.degree.
C. to 0.degree. C., and preferably from about -12.degree. C. and
-3.degree. C.
A chewy transition is a special form of a glass transition
temperature that is a change in the structural state of the matter
from a glassy (non-crystalline) solid that fractures upon
deformation, to a more flexible solid structure that may be
deformed without fracture resulting.
In the apparently solid glass, the random molecular structure of a
liquid sol remains, yet the cross-link density (particularly with
polymeric molecules) prevents large-scale molecular motion and so
leads to the properties of brittleness, stiffness and rigidity.
A glassy solid may be differentiated from a crystalline solid, and
a glassy solid has benefits over a crystalline solid in this
invention. In contrast to a glassy solid, a crystal solid exhibits
specific X-ray diffraction or other light scattering patterns owing
to the regular repeating pattern of its molecules. A glass does not
exhibit this property.
Glass transition points in general may be measured by a variety of
methods, one example being the use of differential scanning
calorimetry (DSC). Other techniques may include determining the
temperature at which there is a loss of dielectric molecular
motion, or by monitoring the changes in loss or elastic moduli (G
double prime or G prime) during a temperature sweep in oscillatory
or oscillation type rheometry. Differential scanning calorimetry
(DSC) measures one type of glass transition point (T.sub.g). For
DSC, the sample is very cold and warmed slowly until the very first
molecular movement starts to occur. This event exhibits itself as a
small but measurable change in enthalpy.
There are other "glassy types" of transitions that occur at other
temperatures. The transition temperature at which a glassy material
converts to a deformable chewy solid is related to the frequency of
the applied deformation. To explain this aspect one may consider a
glass window. One knows that even a glass window in an ancient
cathedral (say 500 years old) will be thicker at the bottom that at
the top. Such cathedral glass has exhibited deformation (in that it
flowed under gravity)--because sufficient time passed for the
movement (or in other words it experienced a very low frequency of
deformation). Under a larger frequency of deformation, the
cathedral glass would have behaved as a fracturable solid and would
have shattered.
During the process of eating foods, the frequency of deformation is
relatively high compared to the frequency of deformation caused by
gravity sag in a cathedral window. Therefore, the chewy candy or
sugar confectionery of this invention tends to exhibit all the
physical characteristics of being glass when below the chewy
transition temperature, despite such materials having their chewy
glass transition temperature above their DSC glass transition
temperature.
It was discovered that the relevant temperature of this specific
glass transition--corresponding to the appropriate sensory change
experienced upon eating (the change from an apparent glassy solid
to a mobile chewy mass)--could be accurately measured by the
technique of Dynamic Mechanical Thermal Analysis (DMTA). An example
method for the determination of this relevant and specific glass
transition (termed the "chewy transition" temperature) by the
technique of DMTA is supplied herein.
Considering and modeling certain physico-chemical properties of
ingredients enables a prediction of the trending effects of the
different recipe components upon this specific chewy type of glass
transition point. Such properties include the connectivity basis of
each functional group, likely molecular mechanical volume changes
with temperature, and a general consideration of aspects such as
the ease of the backbone rotation of polymers etc.
To achieve the desired chewy transition point, the chewy candy
analogues are first prepared into a viscous solution state, which
may include a degree of melting of some of the components, and
which may also include some undissolved ingredients in suspension.
The viscosity is achieved either by water content reduction, or by
the addition of water binding elements such as hydrocolloids,
especially where water content reduction alone would lower the ERH
below the critical values at which the invention performs.
While in such a state of solution, albeit viscous, the molecules of
the solution are disordered. When this viscous solution is
contacted with and cooled with the frozen ice confection, it
rapidly adopts a solid nature. During this event, the viscosity
inhibits or even prevents the otherwise natural (based upon lowest
energy interactions between the molecules) re-arrangement of the
molecules into the form of a crystal lattice. The resultant
solid-like structure is therefore a glass. This glass maintains a
primarily random orientation of its molecules, yet is without
noticeable flow properties. Without wishing to be bound by theory,
the nature and concentration of the solutes, and the rapid increase
in viscosity (to greater than about 10.sup.12 Pa*s at the
temperature of transition) are believed to be responsible for the
maintenance of the amorphous nature of the solid-like glass.
It was discovered that achieving this particular glass transition
could be achieved by contacting the chewy candy with an ice
confection colder than about -15.degree. C., and then cooling the
combination product in a medium having a temperature below about
-15.degree. C. The so-induced glass transition serves several
purposes and gives many benefits as noted herein.
The relatively high latent heat of fusion that would be released
upon crystallization of the chewy candy analogue is inhibited or
avoided. Therefore, the effect of such a high latent heat upon the
ice confection is also inhibited or avoided.
The thermal conductance of a glass is relatively low compared to a
crystalline structures. Therefore, upon contacting the chewy candy
analogue with the ice confection, an immediate insulation layer is
formed and the vast majority of the heat loss is into the cooling
chamber, not into the ice confection. In one embodiment of the
invention, a highly viscous liquid chewy candy analogue at
200.degree. C. was contacted with ice cream at -25.degree. C., and
the combination then cooled. A glass instantly formed at the
interface, yet the ice cream surface advantageously did not visibly
melt. The glass has a high clarity, providing the combination
products significant visual appeal, which is desirable in the end
products available to consumers.
The glass may contain colors or dyes that are substantially
uniformly or completely uniformly distributed. In comparison,
crystals are generally individually of high purity and upon
crystallization from solution any prior incorporated color becomes
concentrated and located at the crystal surfaces.
The glass tends to maintain its shape and solidity while in contact
with the ice confection (until it is consumed and its glass
transition temperature is then reached).
The low storage temperatures normal to ice confections inhibit the
potential for graining or crystallization of the glass (to reach a
lower energy state) during storage. The low temperatures inhibit or
avoid achievement of the required activation energy of such a
reaction, and additionally inhibit or avoid reaching reaction
rates. This avoids the need to utilize low storage RH values to
inhibit graining. This further permits the chewy candy analogues of
the present invention to be in contact with ice confections
throughout storage and distribution.
At the start of consumption, the glass tends to be brittle and so
easily fractures, which gives a desirable clean bite to the
combination of the chewy candy analogue and the ice confection.
Once bitten, the glass then transforms in the mouth. This is only
partly because of elevated temperature. Another effect of
solubility comes into play. The random orientation of the molecules
in a glass causes them to be much more easily penetrated by
moisture and hence more rapidly soluble than crystals would be upon
consumption. Therefore, dilution rapidly changes the concentration
of the glass and facilitates consumption of the combination
product.
Dilution may be by saliva, the generation of which can in part be
promoted by the incorporation of components such as acids or salts
into the formulation of the chewy candy analogue. Additionally,
dilution occurs by moisture released from the melting of the water
content in the ice confection, which is being simultaneously
consumed.
The glass transition point is lowered as the concentration of the
material is lowered. Therefore, the original glass of the chewy
candy analogue rapidly transforms into a new state which is herein
referred to as the "rubbery phase." Once in the rubbery phase, the
chewy candy analogue loses its glassy nature and the classic chewy
nature of a regular chewy candy is restored.
While in either the glassy state or the rubber phase, the random
orientation of the molecules of the chewy candy analogue permits
intermingling and affinity of flavor compounds. This desirably
results in a pleasant and prolonged release of flavor during
product consumption.
In contrast, had the chewy candy analogue been present in a
crystalline state, the purity of the individual crystals would have
concentrated the flavor elements at the crystal surface.
Consumption of a crystalline product would therefore have resulted
in a rapid and perhaps overly strong initial flavor release
associated with an undesirable and rapid flavor fade that consumers
dislike.
The combined product of the invention may be in the form of an ice
cream stick bar, which can be extruded or molded. Such a bar can be
coated, on part or on its whole surface, with one or more layers of
a chewy candy analogue of the invention. Coating may, for example,
be made by enrobing or dipping. It can be accomplished by simple or
multiple applications or layers of the analogue. The combined ice
cream stick bar may also comprise a core of chewy candy analogue
surrounded by an ice cream mass and can be made by the "shell and
core" method known to those of ordinary skill in the art. Indeed,
the chewy candy analogue can be used to form a plurality of
inclusions in the ice confectionery, alternatively or in addition
to either of the two above embodiments. In one embodiment, the
chewy candy analogue may be present as one or more inclusions in a
mass of ice cream bulk or cup.
The combined product of the invention may be in the form of a
morsel or ice cream bonbon coated or enrobed with a chewy candy
analogue.
It may be a dessert, e.g., in the form of a dome or cake that
contains the chewy candy analogue as a coating, as a core, or as
inclusions.
The chewy candy analogue may further be applied in successive
layers or patterns between ice cream layers, e.g., in a layered
cake or log.
The combined product may further be coated or enrobed or otherwise
combined with a fat-based coating, e.g., a chocolate or couverture
coating.
Method of Determining Chewy Transition Point by DMTA Measurement
Experimental Details
The viscoelastic properties are preferably measured by oscillatory
bending using the Polymer Labs DMTA (distributed by Rheometrics
Scientific International, Piscataway N.J. 08854, USA). A
disc-bending sample holder is used to contain the samples during
the measurements. The DMTA disc-bending sample holder is shown
schematically in FIG. 1. The sample holder 1 consists of three
aluminum rings 2, 3 and 4, separated by two plastic discs 5 and 6
(PET or KAPTON, 0.07 mm thick). The middle ring 3 (50.times.38 mm
in diameter) of a thickness of 2 mm defines the sample 7 thickness
for the measurements. This can be increased if samples are too
soft. Even liquid samples are held in place by the two plastic
discs 5 and 6 during the temperature scans.
The four legs (not shown) of the polymer Labs DMTA pass through the
rings. The rings are rigidly attached to these legs by nuts above
and below the rings (not shown), thus clamping the plastic discs 5
and 6 tightly between the rings, and preventing leakage (a small
amount of vacuum grease can be used as necessary).
The DMTA oscillatory force is applied to the centre of the plastic
disc-sample "sandwich" via an M4 bolt 8 which passes through the
plastic sheets which are separated there by an aluminium 6 mm
diameter bushing 9 (to maintain a 2 mm sample thickness). Nuts 10,
11 tightened on washers 12 above and 13 below the plastic discs 5,
6 give rigid coupling to the DMTA drive shaft 14 (O-rings cannot be
used here, as they have an observable glass transition in the range
of -50.degree. C.). The DMTA head is positioned with the drive
shaft 14 aligned vertically. The sample holder is below the head,
in the horizontal plane, to avoid gravitational effects during
freezing, and to make quench cooling by immersion in liquid
nitrogen possible.
It is important to note that the plastic discs 5 and 6 permit free
movement of the sample centre of the order of + or -2 mm. This is
much greater than the deflection applied to the sample centre
during the measurements (.+-.0.032 mm). This corresponds to a
strain of approximately 0.2%, which is well within the linear
viscoelastic range, where the viscoelastic moduli have no strain
dependence.
Two thermocouples (K type, not shown) are inserted, after the
loading of samples, for in-sample temperature measurement during
the temperature scan. A third thermocouple (not shown) in the rings
is used to create a Differential Thermal Analysis (DTA) signal, for
confirmation of glass transitions.
Sample Loading Procedure for the Oscillatory Disc-bending
Measurements
The 2 mm thick samples were removed from storage at -20.degree. C.,
allowed to warm to about room temperature (20 minutes) and then
were spread over the bottom plastic disc 6, inside the center ring
3. The spacer bushing 9 was centered over the hole in the middle of
the disc, and the top plastic disc 5 was positioned and pressed
over the sample 7 and ring. Afterwards, the top clamping ring 2 was
set in place, and the complete sample "sandwich" was held together
by two screws. After insertion of the center bolt 8, the entire
system was bolted to the legs of the DMTA. The nuts 10, 11 on the
center bolt 8 were tightened onto the spacer bushing 9 and the
center bolt 8 was clamped to the DMTA drive shaft 14. Before
clamping, it is important to ensure that the center bolt 8 can move
up and down freely.
Measurement and Analysis
The viscoelastic moduli were measured in bending using a deflection
of .+-.32 microns, which corresponds to a strain of about 0.2%,
which is low enough for the moduli to be measured in the linear
viscoelastic range. The temperature of the chewy glass transition
(onset of chewiness) is determined from the loss modulus peak
temperature at a frequency of 100 Hz. (this temperature agrees with
the sensory determination of onset of chewiness measured by surface
infrared thermometer). At this chewy glass transition temperature
the sample material functions as a "shock absorber" under the
imposed deformation frequency.
The frequency of measurement may be multiplexed between other Hz
values, while the temperature of the sample was being scanned
continuously. Temperature scans were performed in cooling mode at
0.5.degree. C./minute down to -80.degree. C. and in heating mode at
0.5.degree. C./min. up to 40.degree. C. The data was logged using
Lotus 1-2-3 Measure program and analyzed using Lotus 1-2-3 and
Excel. The DMTA disc bending technique gives a well-defined loss
modulus peak temperature owing to the presence of the plastic discs
that prevent the sample from flowing away when the transition
temperature has been reached. A theoretical experimental artifact
of measuring the rigidity of the plastic discs was not found to
affect the determination of the onset of chewiness temperature.
This is because the plastic disc rigidity only starts to become a
feature when the sample material falls below a viscosity of
10.sup.3 Pa*s, (which only occurs well after the chewy
transition).
EXAMPLES
The invention is further illustrated, but not limited, in the
following working examples, where all percentages and parts are by
weight.
Example 1
Glass-state Product Prepared According to the Invention
The following was prepared according to the invention as described
below.
Ingredients (by part) Sucrose 63 Corn syrup, 36 DE 16 Mango Pulp 10
Hydrogenated Palm Kernel Oil 5 Pectin, 35 DM* 0.7 Citric Acid 0.3
Water 16 Colors q.s. Flavors q.s. Total 111** *DM: Degree of
Methylation **water was added after the color, flavor and acid
addition to bring the total back to 100 parts.
90% of the total quantity of sucrose was dissolved in the water and
brought to the boil. Corn syrup and hydrogenated palm kernel oil
were added. The pectin was dry dispersed in 10% of the total
quantity of sucrose and added using high speed agitation. The mix
was heated rapidly to 124.degree. C. within 8 min. and then the
mixture was rapidly cooled to 93.degree. C. within 10 min. Fruit
pulp, acid, colors and flavors were added. The mix was adjusted
back to 100 parts by water addition.
Temperature was maintained by use of a Dewar flask (vacuum
insulated flask). Equilibrium relative humidity (ERH) was
determined as 79% by using a water activity meter. Chewy transition
temperature was determined as -9.degree. C. by stated DMTA
technique. The fluid chewy candy analogue was contacted with ice
cream mass at -25.degree. C. by applying surface stripes to the ice
cream (it was a classical ice cream of 10% fat content and 60%
overrun).
The combination product was cooled in a blast tunnel using air at
-40.degree. C. until the external surface temperature of the
product had reached -20.degree. C. as determined by infrared
thermometer. The product was stored at -30.degree. C. as is normal
for ice confections.
Upon consumption of the product, the glass and ice cream bit
cleanly and the glass then rapidly converted to a chewy candy mass
in the mouth.
Example 2
Stick Ice Cream Product According to the Invention
A chewy candy analogue was prepared as in Example 1. The fluid
chewy candy analogue was contacted with ice cream (on a stick) by
dipping the ice cream (at -20.degree. C.) into an insulated
reservoir containing the analogue to achieve a full surface
coating. The combination product was cooled by placing in a liquid
nitrogen medium, until the external surface temperature had reached
-20.degree. C. The product was then stored at -30.degree. C. Upon
consumption, the product had the same characteristics as that of
example 1.
Example 3
Excess Solid Product According to the Invention
The following was prepared according to the invention.
Ingredient % Corn Syrup, 36 DE 17 Gelatine solution (20% of 150
Bloom) 9 Hydrogenated Palm Kernel Oil 4 Powder Sucrose 70 Colors
q.s. Flavors q.s. Total 100
The corn syrup was heated to 60.degree. C. Hydrogenated palm kernel
oil was added to the corn syrup, whereupon it melted and was
dispersed. The gelatin solution was added and sucrose was added
slowly with good agitation to avoid formation of lumps. The
resultant mass was adjusted to an ERH (in the syrup phase) of 80%.
The ERH was directly controlled by the composition of the syrup
phase. The sucrose equivalent content of the syrup phase may be
calculated from the total yield of the recipe according to the
modified Grover's equation--Lees R., Jackson, E. B. (1973), "Sugar
Confectionery & Chocolate Manufacture", Leonard Hill Books,
349. The syrup and crystal phase may also be calculated according
to Hinton's equation--Hinton, C. L., (1958) "Manufacturing
Confectioner", June--after determining the total dissolved solids
of the syrup phase of the sample by, e.g., refractometer.
Only minor adjustment was necessary as a standardization step.
The product was not pasteurized.
The chewy transition temperature was determined to be at -8.degree.
C. initially, and did not change after 4 weeks storage at
-30.degree. C.
The fluid paste-like candy analogue mass was contacted as 1 mm
thick layer with ice cream (-20.degree. C.) and the combination
product was dipped in liquid nitrogen until the external surface
temperature reached -20.degree. C. The chewy candy analogue formed
a glass interspersed with fine fondant-like sugar crystals. The
combination product was stored at -30.degree. C.
Upon consumption of the combination product, the candy mass
moistened rapidly in the mouth and became chewy within 1-2 s.
This example demonstrated that even an excess of solids (a
potential seed for crystallization) did not prevent a partial glass
from forming when the cooling rate was sufficiently rapid.
Comparative Example 1
An ice cream on a stick (as per example 2) was manually wrapped in
fruit leather of the name "Fruit by the Foot," General Mills Inc.,
Minneapolis, Minn. 55440, USA, a commercial product that is
sensorially chewy when stored and consumed under ambient
conditions. The combination product was stored at -30.degree. C. as
is typical for ice cream. ERH and chewy transition were:
ERH 57%
Chewy transition +10.degree. C.
Upon attempting consumption, the now tough, conventional candy was
not easily bitten, but rather slid from the ice cream in one piece.
A knife was therefore used to prepare a mouth-sized portion of the
combination product. Upon consumption the hard candy proved
excessively adhesive to the teeth. The eating was laborious and the
ice cream had completely melted 4 min. before the candy had
achieved a desirable chewy texture.
Comparative Example 2
A regular pectin jelly candy was prepared according to the recipe
as described in "Confectionery Products with Genu Pectins", 1986,
A/S K.O slashed.BENHAVNS PECTINFABRIK, The Copenhagen Pectin
Factory, DK 4623, Little Skensved, Denmark, 7-10. This recipe is
well known to give acceptable products for consumption--when as
individual chewy candy items at ambient temperature. ERH and chewy
transition were:
ERH 61%
Chewy transition +9.degree. C.
When the pectin recipe (at 90.degree. C.) was contacted with the
ice cream (at -0.degree. C.) by various means, adhesion was poor.
Melting of the surface of the ice cream also occurred. During cold
storage (-30.degree. C.), the chewy candy portion was observed to
sweat and to bleed color. During consumption, the chewy candy was
excessively hard and the ice cream had melted three minutes before
the candy portion had become sufficiently pliable.
It is to be understood that the invention is not to be limited to
the exact configuration as illustrated and described herein. For
example, it should be apparent that a variety of materials would be
suitable for use in the composition or method of making the golf
balls according to the Detailed Description of the invention.
Accordingly, all expedient modifications readily attainable by one
of ordinary skill in the art from the disclosure set forth herein,
or by routine experimentation therefrom, are deemed to be within
the spirit and scope of the invention as defined by the appended
claims.
* * * * *